This doughnut recipe makes great tasting home made doughnuts. Best eaten on the same day.

RING DOUGHNUTS

Makes +/- 30

Ingredients:

500g selfraising flour

3 eggs

¾ cup sugar

70g butter/margarine

1 teaspoon vanilla essence

½ teaspoon baking powder

1 – 1½ cups buttermilk

Oil for frying

7cm and 3cm round cutters

For the coating:

1 level teaspoon ground cinnamon

125g caster sugar

Method:

Cream together the eggs, sugar and butter in a large mixing bowl. Add vanilla essence.

Add the flour and baking powder. Make a slight dent in the middle of the flour.

Add the buttermilk.

Mix together into a smooth ball and then turn out on to a floured work surface.

Roll the dough out to a thickness of just over 1cm. Flour the cutters and use the larger one to cut out rounds of dough, then cut out the centres using the smaller cutter. (Or you can buy a ring doughnut cutter from your local spice shop)

Re-roll the trimmings to make more doughnuts.

Put the doughnuts to one side and make the coating.

Mix the cinnamon into the sugar in a small bowl.

Now fry the doughnut. Place the rings carefully into the hot oil and fry for 3-4 minutes, until golden on the bottom, then turn them over and fry for a further 2-3 minutes, until they are an even golden colour and cooked through.

Lift on to kitchen paper to drain briefly and, while they’re still hot, toss them in the cinnamon sugar until evenly coated. Shake off any excess and place on a wire rack to cool. (Not suitable for freezing).

Cook’s tip

GLAZE

1 cup of icing sugar

1 tablespoon of vanilla essence or a drop of food colouring

Whisk in enough boiling water to make a thin glaze, drizzle over donuts.

Cover with sprinkles.

Kids love these different coloured doughnuts!!

Or

Spread the doughnuts with chocolate spread

Ingredients:

4 x 250ml cake flour

3/4 cup sugar

2 eggs

Pinch salt

1 dessertspoon butter

1/4 cup oil

2 dessertspoons vanilla essence

2 dessertspoons almond essence

Approx 175ml milk

1 packet instant yeast

750ml oil for frying

Method:

Mix together the sugar, eggs, salt, butter, oil, vanilla essence, almond essence and light and fluffy.

Combine dry ingredients in a large bowl.

Add the liquid mixture and mix to combine well to soft dough.

Set dough aside, covered, to rise until double in size. Divide dough into approx 30 small balls on a slightly oiled surface.

Heat the oil in a large saucepan.

Once oil is hot gently pull the ball to form a ring starting from the centre of the ball.

Fry each side until browned.

Drain on absorbent paper.

Sugar syrup

500ml water

250ml sugar

Boil water and sugar until sugar is dissolved and syrup is slightly thickened and sticky. Add drops of water if syrup becomes too sticky.

Dip each ring doughnut in sugar syrup.

Serve plain, sprinkle with desiccated coconut or cut the doughnut through the middle and fill with cream.

This doughnut recipe makes great tasting home made doughnuts. Best eaten on the same day.

RING DOUGHNUTS

Makes +/- 30

Ingredients:

500g selfraising flour

3 eggs

¾ cup sugar

70g butter/margarine

1 teaspoon vanilla essence

½ teaspoon baking powder

1 – 1½ cups buttermilk

Oil for frying

7cm and 3cm round cutters

For the coating:

1 level teaspoon ground cinnamon

125g caster sugar

Method:

Cream together the eggs, sugar and butter in a large mixing bowl. Add vanilla essence.

Add the flour and baking powder. Make a slight dent in the middle of the flour.

Add the buttermilk.

Mix together into a smooth ball and then turn out on to a floured work surface.

Roll the dough out to a thickness of just over 1cm. Flour the cutters and use the larger one to cut out rounds of dough, then cut out the centres using the smaller cutter. (Or you can buy a ring doughnut cutter from your local spice shop)

Re-roll the trimmings to make more doughnuts.

Put the doughnuts to one side and make the coating.

Mix the cinnamon into the sugar in a small bowl.

Now fry the doughnut. Place the rings carefully into the hot oil and fry for 3-4 minutes, until golden on the bottom, then turn them over and fry for a further 2-3 minutes, until they are an even golden colour and cooked through.

Lift on to kitchen paper to drain briefly and, while they’re still hot, toss them in the cinnamon sugar until evenly coated. Shake off any excess and place on a wire rack to cool. (Not suitable for freezing).

Cook’s tip

GLAZE

1 cup of icing sugar

1 tablespoon of vanilla essence or a drop of food colouring

Whisk in enough boiling water to make a thin glaze, drizzle over donuts.

Cover with sprinkles.

Kids love these different coloured doughnuts!!

Or

Spread the doughnuts with chocolate spread